Cake Boss (2009) s01e07 Episode Script
Doves, Ducks, and Delicacies
BUDD Y: On this episode of "Cake Boss" I'd love to put the birds in the cake.
Like, real birds? Like real birds.
The old-fashioned way.
I don't need excuses.
I don't need this.
I need doves.
If I can't find you doves, we're gonna have to settle for pigeons.
-Make the noise.
-Aah! I don't think those are doves, bro.
Grease it up! Come on! This lady is pregnant.
I want to make it a big kahuna.
-Oh, my -[ Gasps .]
[ Laughing .]
Oh, my God! BUDD Y: This is Carlo's Bakery.
Sugar Every week, thousands of cakes and pastries go out these doors.
Oh, sugar, sugar This is the crew.
Mia famiglia.
Sugar We're gonna take this bakery to the top.
They call me Buddy.
I'm the boss.
Sugar Oh, sugar, sugar We're one of the few bakeries that still do things the old-fashioned, Italian way.
That's what makes Carlo's Bakery what we are today.
We've been using these original recipes for years.
Cream puffs, eclairs, Napoleons, the famous cannoli, the lobster tails, all these different Italian pastries.
You know, I just didn't open this bakery three or four years ago, five years ago.
We're almost 100 years old.
We got to be doing something right.
So, this week, I was excited to get an order for something really old-school.
So, we're getting married, right? We're getting married on what would have been his parents' exact 50th wedding anniversary.
Oh, awesome.
M y grandfather was a chef, and he baked the cake for my parents' wedding.
Oh, wow.
Now, I wanted to put a dove, if you can put a dove on the side of the cake.
And the significance of the dove is, back then, they used to put doves somewhere.
I know those kind of cakes.
M y dad used to make those kind of cakes with the birds inside.
Yeah.
So, to be more symbolic about it being what would have been my parents' 50th, I thought maybe it would be nice if we put a dove somewhere on the cake.
Hell, I'd love to put the birds in the cake.
Like, real birds? Like real birds.
Like doves.
Like the old-fashioned way.
I mean, I only did two of those cakes in my whole lifetime, but my father used to make those cakes all the time.
The birds just kind of sit in this little cage.
But it's, you know, sealed except for some air holes at the top.
It's not like they're walking on top of the cake.
They're walking in the cake, you know.
And then when you guys cut it, you open the doors and the birds fly out.
You know, it's one of those things that people -- you just don't see anymore.
Oh, no.
You don't see that.
You know, this is gonna be like a little remembrance of your father but also mine.
And you know where to get the birds and everything, right? [ Laughter .]
I will not let you down.
Okay? ALESIA: Oh, we have all the faith in the world.
It was a pleasure meeting with you.
Absolutely.
-Thank you so much.
-Thank you, Buddy.
Congratulations.
Congratulations.
So, this bird cake is gonna be four tiers -- really old-school Italian style.
It's gonna have a statuette in between some of the tiers.
It's gonna have lots of ivy leaves and grapes.
Very Tuscan feel.
We're gonna do ivory-colored roses all over it.
And then we'll have a Plexiglas cage in there where the birds will be in.
I'm very particular about my roses.
Okay? I'm known for my rose.
You got to make me look good.
It's very important to me to teach all my employees how to do flowers my way.
Every flower should look different.
One should be more open.
One should be more closed.
You got to think every flower is unique and different in its own way, and it is.
This is really gonna tie in an old-fashioned cake with some modern techniques.
Everything I know I was taught.
It was passed down to me.
WOMAN: So, where do you get the birds from? We used to go chicken store.
We used to go chicken store or pet store.
What's a chicken store? What's a chicken store? BUDD Y: That's Sal.
Sal has been working at Carlo's Bakery since my father bought it in 1964.
He's my most trusted baker.
What is a chicken store? Explain.
Chicken store is where they kill the chicken.
Live.
-WOMAN: You buy them live? -Yeah.
You go pick your birds.
[ Laughter .]
And you eat fresh.
Yeah, you pluck the -- The guy does it.
He made a lot of bird cakes.
All these old-school designs, him and my dad did together.
We used to do, like, maybe 10 of them a year.
Remember who had a cake with the birds in it? I think it was Danny.
I ate the birds on my honeymoon.
[ Laughter .]
BUDD Y: That's Danny.
He's been working at the bakery since he was 14 years old -- over 40 years.
We call him "The M ule" because he's a jack-of-all-trades.
He can go downstairs and bake.
He can come upstairs and decorate.
He does it all.
The only thing is, is where the hell are we gonna get the birds from? I don't know, man.
After we fill this cake, you got to go find me birds.
I want lovebirds, doves.
[ Cooing .]
BUDD Y: They're not pigeons.
They're doves.
Yeah, but if I can't find you doves, we're gonna have to settle for pigeons.
[ Laughs .]
You and Danny.
I need white birds.
We'll find it.
Don't worry about it.
Guarantee, we'll find doves.
[ Cooing .]
BUDD Y: And the bird cake is not the only big-deal, old-school thing I got going on this week.
Your wife's pregnant? She is.
And she has been craving, dreaming, and thinking Carlo's Bakery.
[ Laughs .]
She'll wake me up in the middle of the night to tell me about your stuff.
"Go get doughnuts.
Go get cake.
" Mostly all about the lobster-tail pastry.
The lobster tail is one of my favorite pastries.
As hers, as well.
Listen, I think we'll make this giant lobster tail, and then we'll stuff it with the lobster-tail cream dyed pink because she's having a baby girl.
Yeah, work your magic.
-Awesome.
-I'm in your hands.
BUDD Y: The lobster tail is the American cousin of the Italian pastry called sfogliatelle.
It's a flaky pastry shell shaped like a lobster tail that's filled with this delicious ice-creamy-like cream.
When you bite into it, you hear, "Kkkkkk!" I mean, it's to die for.
The lobster tail is one of the hardest pastries to make.
We take dough, and we roll it out to be paper-paper-thin.
We put it on a rolling pin, and we bring it along the whole length of a bench.
Danny starts putting the vegetable shortening on, and I got to start stretching this.
I mean, stretching this is a workout.
This is a real physical job, because you really got to pull on this dough, and it's hard.
What Danny is doing now, I used to do for my dad.
Danny used to do it for my dad, too.
Grease it up! It's getting a little dry in the corner here.
Come on! So, the vegetable shortening keeps the layers of dough from sticking together.
And the thinner you pull it, the flakier the pastry becomes.
Man, those are big.
Yeah, is this the pet shop? I'm looking for white doves.
Do you guys carry white doves? I'm looking for white doves.
Is there any way you can get them for me? You got any ideas where I can find one of these? Do you know where I can get them around here? All right.
Thank you.
I can't find these things over the phone, online.
Nobody's got them.
So, what do you want to do? Catch some pigeons? Or are we gonna get some doves? -I'll meet you in the alley.
-All right.
What are you gonna do with that? How we gonna bring them back? I nside there? We'll close the top.
They can breathe.
All right.
-Let's go.
-Where you want to go, though? -We got to go to the park.
-You want to go to the park? -Where do they hang out? -I n the park? I guess.
BUDD Y: This is variegated ivy.
So, for this bird cake, I need hundreds and hundreds of ivy leaves.
You don't really need cornstarch for this.
Okay, cut it.
All these ivy leaves are made out of gum paste.
Each one is hand-rolled out on a board.
And then we put the veiner, and we vein it a little bit.
We soften the edges, and we let it dry on top of aluminum foil.
Crinkled aluminum foil works great, because it just gives it a natural, curvy feel to it.
Wait till you see what we do when we paint these, Violet.
Painting these are fun.
We have to color this ivy in two shades of green.
So, what you do is you paint it in chartreuse first.
Then, you just put a little bit of forest green on the top but not on the edges.
Just more in the middle.
This is a very, very long process.
Each leaf could take, like, two minutes to do.
You got to make like 300, 400, 500 leaves.
That's a lot of ivy, man.
So I got Tone-Tone and Violet working on the ivy.
And me and Sal got to get going on the lobster tail.
After the dough is all stretched and rolled, we cut it into individual slices.
These are gonna be the big, big ones.
I usually make these pastries about this big.
We make small lobster tails.
But this lady is pregnant.
I want to make it a big kahuna.
You take the individual slices and you open them with your fingers, so it's almost like making a funnel shape.
This is hard, Sal, doing a big one like this.
Once you got it shaped, you fill it with cream-puff mix.
When it bakes, the cream-puff mix expands like crazy, which puffs up the lobster tail and leaves a big air pocket for the cream filling.
Sal, where are those cookies? We're on a mission.
Okay.
Look.
Are those sea gulls? Oh, there they are.
Those are sea gulls, though.
I don't think we can pass a sea gull off for a pigeon.
Hey! That's a pigeon! Throw a couple crumbs in the water.
See if we can come close.
-Make the noise.
-Aah! Danny, make the noise.
One is coming now.
Look.
Danny, make the noise.
Aah, aah, aah! Whoa! I don't think those are doves, bro.
That's all right.
As long as we catch something to bring back.
I don't know if this is gonna work, Danny.
BUDD Y: So, I called Frankie.
I'm like, "Yo, what the hell are you doing?" Hello? And he goes, "Oh, we're getting birds, boss.
" -Dude, we can't find -- -He called us dummies.
You said you needed pigeons.
Dummies? I think, at that point, Frankie was just frustrated and he just wanted to get the hell out of the bakery for a while.
-You didn't get no birds? -I've called everybody.
I don't know what else you want me to do.
You're telling me that you can't find a pair of doves between here and New York? There's no white doves, dude.
I don't think you're trying hard enough.
I called like 15 places.
I don't need excuses.
I don't need this.
I need doves.
I don't know what you want, man.
BUDD Y: Go find me doves.
[ Dialing .]
[ Ringing .]
MAN: Can I help you? Yes, I'm looking for white doves -- you know, like lovebirds.
MAN: White ducks? No, not ducks, doves.
MAN: Doves.
Oh, no, we don't got doves.
We have cockatiels.
No, I need something a little bigger.
I hear Frankie in the background going, "They got cockatoos, they got ducks, but no doves.
" -WOMAN: Pet shop.
-FRANKI E: Yes, hi.
Do you guys carry white doves? WOMAN: We do have some all-white ones.
FRANKI E: Okay.
Actually, I found them.
What time you want these for? I want them today.
-What time? -Anytime you can get them.
FRANKI E: Anytime today.
All right, thank you.
Bye.
Your doves are on their way.
Man, those suckers are crispy, just like Grandma used to make in Italy.
So, once the lobster tails have been in the oven for about 20, 25 minutes, they come out all nice and golden and crunchy.
So, you have this crispy, flaky shell that we're gonna fill with this delicious ice-creamy-like cream which is made with custard cream and whipped cream.
Hold it like this and like this.
So, the guy told me they're having this baby girl, so I'm like, "Great.
Let's take the cream that we're gonna fill the lobster tail with and dye it pink so that when she cracks it open, there's the pink cream inside for a girl.
" Did it go to the bottom? [ Chuckles .]
That's a little added touch that's really gonna get her.
We got the lobster tails full.
I'm gonna start cutting this.
I n addition to our lobster tails, this mother-to-be is a big fan of other traditional, Italian pastries, so what I decided to do was create a big platter of all our best stuff.
I put the lobster tail as a centerpiece, and then I added all kinds of cream puffs, cannolis, even some chocolate-covered strawberries.
All right, I'm gonna make a pregnant woman very happy.
Should be at the end.
Hope so.
M y arms are killing me.
I'd help you, but I slept wrong last night.
How you doing? How are you? Thanks for coming.
She's gonna be surprised, huh? -Oh, absolutely.
-All right.
-Hey, D.
-Yeah? There's somebody here to see you.
We got a special delivery for somebody who's expecting.
Get out of here! What is this? -How you doing? -Good! Your hubby came to the bakery and told me that you've been craving some goodies from the bakery.
-So -[ Gasps .]
[ Laughs .]
[ Laughing .]
Oh, my God! BUDD Y: The baby will definitely be kicking after this.
N ICK: Oh, man.
You've outdone yourself.
DEN ISE: This is dangerous.
-Salute! -Salute! [ Laughter .]
This is so cool.
I'm loving this.
Oh, my God, this is so good.
I got to have a strawberry.
M mm! [ "Bridal Chorus" plays .]
BUDD Y: We got to get back to making this bird cake, 'cause this wedding is coming up.
It's a 4-tier cake, but it's a big, big cake.
Yeah! BUDD Y: We got a bottom tier.
Then we have a Plexiglas bird cage.
Then we have another two tiers, a statuette, and then we have a top tier.
When the whole thing is assembled, this cake is gonna be about 5 feet tall.
-Oh, you got the birds? -Yes.
Oh, let me call.
Guys, the birds are here.
Yo, Bud! What's up, cuz? The birds are here.
Ooh! Put it right here.
Let me see.
Watch they don't get free, man.
I just want to take a peek.
Just peek.
Don't go too big.
BUDD Y: We got to open the box.
What the -- [ Laughter .]
No! I said "doves, " and you brought me ducks! As funny as it was having two ducks pop out of the box when I opened it, the bottom line is I got no doves.
And I'm like, "Frankie, please find me some doves.
I really need you to get me doves, because I promised these people they would have lovebirds, and I got to have doves.
" [ Grunts .]
So, after the ducks left, I get back to working on this cake, and I'm starting to put all the ivy vines kind of draping down, and I'm putting the flowers and the grapes.
And the more I look at it, the more it's coming into play.
It's like, wow.
This cake is coming together very well.
I'm excited about doing something that's old-school like this.
Two doves.
Not ducks.
Doves.
Are you sure? Did you look? I'm sure.
I went to go get them.
All right, come here.
I made sure that she put them in the box.
Danny, come see the birds.
Oh, let me see.
Aww! And we got doves.
And we're in business, and now I'm happy.
-Beautiful.
-Oh, he's okay.
-They come out pretty white.
-These are beautiful.
[ Smooching .]
Go ahead, Danny, stick him back inside.
Well, I got you a male and a female.
All right, let's get back to work.
Frankie, put these in my office.
Give them some bird feed or something.
I don't know.
Back to work.
Let's go with some grapes.
So, I finished the bird cake.
I called my staff over.
All right, guys.
Everybody come over and check out what we got here.
WOMAN: Beautiful.
BUDD Y: Everybody likes it? WOMAN: Beautiful.
BUDD Y: When they go to cut the cake, they're gonna open the doors and the birds are gonna fly.
Look at Danny.
Look at Danny.
Aww! I'm crying? It's so beautiful.
It's so beautiful.
Oh, my God! Oh, my God! BUDD Y: This cake reminds me of cakes my dad used to do -- you know, old-school Italian -- things that I learned when I was a little kid.
This is cool.
This is something different.
When the hell do you see a cake that's got live birds inside? A blast from the past, Danny.
So, we had to take the cake apart into separate pieces and put it in the truck.
And we put the birds in the back of the truck.
Make sure you watch the birds.
Oh, you want me to stay in here? BUDD Y: Yeah.
Put the birds by your feet over there.
Be nice to the birds.
We'll be there shortly.
All right, see you later.
Youse okay? Are you sure? Okay.
Be good, okay? Good birdies.
They alive? -Yeah.
-All right.
Watch.
There's steps.
Once we get to the venue, we got a lot to do.
I mean, I got to actually assemble this cake there.
Think it looks great.
They're really gonna like this.
Now, usually, at this point, we leave, but we got to stay here because of the birds.
Aww! Oh, my goodness! [ Laughs .]
We got a little surprise.
Now, you know, this is the big event.
We open the doors, and we put the doves inside the cake.
You can't eat the birds! [ Laughter .]
BUDD Y: And then it was time for them to release the doves.
[ Drumroll .]
Come on, little guys.
Come on! I can't get them out.
[ Laughter .]
They're perfectly happy! That's all right.
BUDD Y: You need help? So, me and Danny go over and we help the bride and groom release the doves.
Get out of there! [ Laughter .]
They don't want to listen.
Come on.
Nice and easy.
[ Cheers and applause .]
One, two, three, go! [ Cheers and applause .]
And what a great thing to watch those birds fly into the air.
[ Cheers and applause .]
You know, it was very symbolic of my parents.
[ Crowd cheering .]
ALESIA: It was fabulous.
I mean, it really was.
It was totally unexpected and great -- you know, the reaction on everybody.
The cake was exactly what I wanted, plus birds.
BUDD Y: At the end of the day, it was a very happy ending.
The couple lived happily ever after, and so did our other lovebirds -- the doves -- as they went back home to the pet shop.
Like, real birds? Like real birds.
The old-fashioned way.
I don't need excuses.
I don't need this.
I need doves.
If I can't find you doves, we're gonna have to settle for pigeons.
-Make the noise.
-Aah! I don't think those are doves, bro.
Grease it up! Come on! This lady is pregnant.
I want to make it a big kahuna.
-Oh, my -[ Gasps .]
[ Laughing .]
Oh, my God! BUDD Y: This is Carlo's Bakery.
Sugar Every week, thousands of cakes and pastries go out these doors.
Oh, sugar, sugar This is the crew.
Mia famiglia.
Sugar We're gonna take this bakery to the top.
They call me Buddy.
I'm the boss.
Sugar Oh, sugar, sugar We're one of the few bakeries that still do things the old-fashioned, Italian way.
That's what makes Carlo's Bakery what we are today.
We've been using these original recipes for years.
Cream puffs, eclairs, Napoleons, the famous cannoli, the lobster tails, all these different Italian pastries.
You know, I just didn't open this bakery three or four years ago, five years ago.
We're almost 100 years old.
We got to be doing something right.
So, this week, I was excited to get an order for something really old-school.
So, we're getting married, right? We're getting married on what would have been his parents' exact 50th wedding anniversary.
Oh, awesome.
M y grandfather was a chef, and he baked the cake for my parents' wedding.
Oh, wow.
Now, I wanted to put a dove, if you can put a dove on the side of the cake.
And the significance of the dove is, back then, they used to put doves somewhere.
I know those kind of cakes.
M y dad used to make those kind of cakes with the birds inside.
Yeah.
So, to be more symbolic about it being what would have been my parents' 50th, I thought maybe it would be nice if we put a dove somewhere on the cake.
Hell, I'd love to put the birds in the cake.
Like, real birds? Like real birds.
Like doves.
Like the old-fashioned way.
I mean, I only did two of those cakes in my whole lifetime, but my father used to make those cakes all the time.
The birds just kind of sit in this little cage.
But it's, you know, sealed except for some air holes at the top.
It's not like they're walking on top of the cake.
They're walking in the cake, you know.
And then when you guys cut it, you open the doors and the birds fly out.
You know, it's one of those things that people -- you just don't see anymore.
Oh, no.
You don't see that.
You know, this is gonna be like a little remembrance of your father but also mine.
And you know where to get the birds and everything, right? [ Laughter .]
I will not let you down.
Okay? ALESIA: Oh, we have all the faith in the world.
It was a pleasure meeting with you.
Absolutely.
-Thank you so much.
-Thank you, Buddy.
Congratulations.
Congratulations.
So, this bird cake is gonna be four tiers -- really old-school Italian style.
It's gonna have a statuette in between some of the tiers.
It's gonna have lots of ivy leaves and grapes.
Very Tuscan feel.
We're gonna do ivory-colored roses all over it.
And then we'll have a Plexiglas cage in there where the birds will be in.
I'm very particular about my roses.
Okay? I'm known for my rose.
You got to make me look good.
It's very important to me to teach all my employees how to do flowers my way.
Every flower should look different.
One should be more open.
One should be more closed.
You got to think every flower is unique and different in its own way, and it is.
This is really gonna tie in an old-fashioned cake with some modern techniques.
Everything I know I was taught.
It was passed down to me.
WOMAN: So, where do you get the birds from? We used to go chicken store.
We used to go chicken store or pet store.
What's a chicken store? What's a chicken store? BUDD Y: That's Sal.
Sal has been working at Carlo's Bakery since my father bought it in 1964.
He's my most trusted baker.
What is a chicken store? Explain.
Chicken store is where they kill the chicken.
Live.
-WOMAN: You buy them live? -Yeah.
You go pick your birds.
[ Laughter .]
And you eat fresh.
Yeah, you pluck the -- The guy does it.
He made a lot of bird cakes.
All these old-school designs, him and my dad did together.
We used to do, like, maybe 10 of them a year.
Remember who had a cake with the birds in it? I think it was Danny.
I ate the birds on my honeymoon.
[ Laughter .]
BUDD Y: That's Danny.
He's been working at the bakery since he was 14 years old -- over 40 years.
We call him "The M ule" because he's a jack-of-all-trades.
He can go downstairs and bake.
He can come upstairs and decorate.
He does it all.
The only thing is, is where the hell are we gonna get the birds from? I don't know, man.
After we fill this cake, you got to go find me birds.
I want lovebirds, doves.
[ Cooing .]
BUDD Y: They're not pigeons.
They're doves.
Yeah, but if I can't find you doves, we're gonna have to settle for pigeons.
[ Laughs .]
You and Danny.
I need white birds.
We'll find it.
Don't worry about it.
Guarantee, we'll find doves.
[ Cooing .]
BUDD Y: And the bird cake is not the only big-deal, old-school thing I got going on this week.
Your wife's pregnant? She is.
And she has been craving, dreaming, and thinking Carlo's Bakery.
[ Laughs .]
She'll wake me up in the middle of the night to tell me about your stuff.
"Go get doughnuts.
Go get cake.
" Mostly all about the lobster-tail pastry.
The lobster tail is one of my favorite pastries.
As hers, as well.
Listen, I think we'll make this giant lobster tail, and then we'll stuff it with the lobster-tail cream dyed pink because she's having a baby girl.
Yeah, work your magic.
-Awesome.
-I'm in your hands.
BUDD Y: The lobster tail is the American cousin of the Italian pastry called sfogliatelle.
It's a flaky pastry shell shaped like a lobster tail that's filled with this delicious ice-creamy-like cream.
When you bite into it, you hear, "Kkkkkk!" I mean, it's to die for.
The lobster tail is one of the hardest pastries to make.
We take dough, and we roll it out to be paper-paper-thin.
We put it on a rolling pin, and we bring it along the whole length of a bench.
Danny starts putting the vegetable shortening on, and I got to start stretching this.
I mean, stretching this is a workout.
This is a real physical job, because you really got to pull on this dough, and it's hard.
What Danny is doing now, I used to do for my dad.
Danny used to do it for my dad, too.
Grease it up! It's getting a little dry in the corner here.
Come on! So, the vegetable shortening keeps the layers of dough from sticking together.
And the thinner you pull it, the flakier the pastry becomes.
Man, those are big.
Yeah, is this the pet shop? I'm looking for white doves.
Do you guys carry white doves? I'm looking for white doves.
Is there any way you can get them for me? You got any ideas where I can find one of these? Do you know where I can get them around here? All right.
Thank you.
I can't find these things over the phone, online.
Nobody's got them.
So, what do you want to do? Catch some pigeons? Or are we gonna get some doves? -I'll meet you in the alley.
-All right.
What are you gonna do with that? How we gonna bring them back? I nside there? We'll close the top.
They can breathe.
All right.
-Let's go.
-Where you want to go, though? -We got to go to the park.
-You want to go to the park? -Where do they hang out? -I n the park? I guess.
BUDD Y: This is variegated ivy.
So, for this bird cake, I need hundreds and hundreds of ivy leaves.
You don't really need cornstarch for this.
Okay, cut it.
All these ivy leaves are made out of gum paste.
Each one is hand-rolled out on a board.
And then we put the veiner, and we vein it a little bit.
We soften the edges, and we let it dry on top of aluminum foil.
Crinkled aluminum foil works great, because it just gives it a natural, curvy feel to it.
Wait till you see what we do when we paint these, Violet.
Painting these are fun.
We have to color this ivy in two shades of green.
So, what you do is you paint it in chartreuse first.
Then, you just put a little bit of forest green on the top but not on the edges.
Just more in the middle.
This is a very, very long process.
Each leaf could take, like, two minutes to do.
You got to make like 300, 400, 500 leaves.
That's a lot of ivy, man.
So I got Tone-Tone and Violet working on the ivy.
And me and Sal got to get going on the lobster tail.
After the dough is all stretched and rolled, we cut it into individual slices.
These are gonna be the big, big ones.
I usually make these pastries about this big.
We make small lobster tails.
But this lady is pregnant.
I want to make it a big kahuna.
You take the individual slices and you open them with your fingers, so it's almost like making a funnel shape.
This is hard, Sal, doing a big one like this.
Once you got it shaped, you fill it with cream-puff mix.
When it bakes, the cream-puff mix expands like crazy, which puffs up the lobster tail and leaves a big air pocket for the cream filling.
Sal, where are those cookies? We're on a mission.
Okay.
Look.
Are those sea gulls? Oh, there they are.
Those are sea gulls, though.
I don't think we can pass a sea gull off for a pigeon.
Hey! That's a pigeon! Throw a couple crumbs in the water.
See if we can come close.
-Make the noise.
-Aah! Danny, make the noise.
One is coming now.
Look.
Danny, make the noise.
Aah, aah, aah! Whoa! I don't think those are doves, bro.
That's all right.
As long as we catch something to bring back.
I don't know if this is gonna work, Danny.
BUDD Y: So, I called Frankie.
I'm like, "Yo, what the hell are you doing?" Hello? And he goes, "Oh, we're getting birds, boss.
" -Dude, we can't find -- -He called us dummies.
You said you needed pigeons.
Dummies? I think, at that point, Frankie was just frustrated and he just wanted to get the hell out of the bakery for a while.
-You didn't get no birds? -I've called everybody.
I don't know what else you want me to do.
You're telling me that you can't find a pair of doves between here and New York? There's no white doves, dude.
I don't think you're trying hard enough.
I called like 15 places.
I don't need excuses.
I don't need this.
I need doves.
I don't know what you want, man.
BUDD Y: Go find me doves.
[ Dialing .]
[ Ringing .]
MAN: Can I help you? Yes, I'm looking for white doves -- you know, like lovebirds.
MAN: White ducks? No, not ducks, doves.
MAN: Doves.
Oh, no, we don't got doves.
We have cockatiels.
No, I need something a little bigger.
I hear Frankie in the background going, "They got cockatoos, they got ducks, but no doves.
" -WOMAN: Pet shop.
-FRANKI E: Yes, hi.
Do you guys carry white doves? WOMAN: We do have some all-white ones.
FRANKI E: Okay.
Actually, I found them.
What time you want these for? I want them today.
-What time? -Anytime you can get them.
FRANKI E: Anytime today.
All right, thank you.
Bye.
Your doves are on their way.
Man, those suckers are crispy, just like Grandma used to make in Italy.
So, once the lobster tails have been in the oven for about 20, 25 minutes, they come out all nice and golden and crunchy.
So, you have this crispy, flaky shell that we're gonna fill with this delicious ice-creamy-like cream which is made with custard cream and whipped cream.
Hold it like this and like this.
So, the guy told me they're having this baby girl, so I'm like, "Great.
Let's take the cream that we're gonna fill the lobster tail with and dye it pink so that when she cracks it open, there's the pink cream inside for a girl.
" Did it go to the bottom? [ Chuckles .]
That's a little added touch that's really gonna get her.
We got the lobster tails full.
I'm gonna start cutting this.
I n addition to our lobster tails, this mother-to-be is a big fan of other traditional, Italian pastries, so what I decided to do was create a big platter of all our best stuff.
I put the lobster tail as a centerpiece, and then I added all kinds of cream puffs, cannolis, even some chocolate-covered strawberries.
All right, I'm gonna make a pregnant woman very happy.
Should be at the end.
Hope so.
M y arms are killing me.
I'd help you, but I slept wrong last night.
How you doing? How are you? Thanks for coming.
She's gonna be surprised, huh? -Oh, absolutely.
-All right.
-Hey, D.
-Yeah? There's somebody here to see you.
We got a special delivery for somebody who's expecting.
Get out of here! What is this? -How you doing? -Good! Your hubby came to the bakery and told me that you've been craving some goodies from the bakery.
-So -[ Gasps .]
[ Laughs .]
[ Laughing .]
Oh, my God! BUDD Y: The baby will definitely be kicking after this.
N ICK: Oh, man.
You've outdone yourself.
DEN ISE: This is dangerous.
-Salute! -Salute! [ Laughter .]
This is so cool.
I'm loving this.
Oh, my God, this is so good.
I got to have a strawberry.
M mm! [ "Bridal Chorus" plays .]
BUDD Y: We got to get back to making this bird cake, 'cause this wedding is coming up.
It's a 4-tier cake, but it's a big, big cake.
Yeah! BUDD Y: We got a bottom tier.
Then we have a Plexiglas bird cage.
Then we have another two tiers, a statuette, and then we have a top tier.
When the whole thing is assembled, this cake is gonna be about 5 feet tall.
-Oh, you got the birds? -Yes.
Oh, let me call.
Guys, the birds are here.
Yo, Bud! What's up, cuz? The birds are here.
Ooh! Put it right here.
Let me see.
Watch they don't get free, man.
I just want to take a peek.
Just peek.
Don't go too big.
BUDD Y: We got to open the box.
What the -- [ Laughter .]
No! I said "doves, " and you brought me ducks! As funny as it was having two ducks pop out of the box when I opened it, the bottom line is I got no doves.
And I'm like, "Frankie, please find me some doves.
I really need you to get me doves, because I promised these people they would have lovebirds, and I got to have doves.
" [ Grunts .]
So, after the ducks left, I get back to working on this cake, and I'm starting to put all the ivy vines kind of draping down, and I'm putting the flowers and the grapes.
And the more I look at it, the more it's coming into play.
It's like, wow.
This cake is coming together very well.
I'm excited about doing something that's old-school like this.
Two doves.
Not ducks.
Doves.
Are you sure? Did you look? I'm sure.
I went to go get them.
All right, come here.
I made sure that she put them in the box.
Danny, come see the birds.
Oh, let me see.
Aww! And we got doves.
And we're in business, and now I'm happy.
-Beautiful.
-Oh, he's okay.
-They come out pretty white.
-These are beautiful.
[ Smooching .]
Go ahead, Danny, stick him back inside.
Well, I got you a male and a female.
All right, let's get back to work.
Frankie, put these in my office.
Give them some bird feed or something.
I don't know.
Back to work.
Let's go with some grapes.
So, I finished the bird cake.
I called my staff over.
All right, guys.
Everybody come over and check out what we got here.
WOMAN: Beautiful.
BUDD Y: Everybody likes it? WOMAN: Beautiful.
BUDD Y: When they go to cut the cake, they're gonna open the doors and the birds are gonna fly.
Look at Danny.
Look at Danny.
Aww! I'm crying? It's so beautiful.
It's so beautiful.
Oh, my God! Oh, my God! BUDD Y: This cake reminds me of cakes my dad used to do -- you know, old-school Italian -- things that I learned when I was a little kid.
This is cool.
This is something different.
When the hell do you see a cake that's got live birds inside? A blast from the past, Danny.
So, we had to take the cake apart into separate pieces and put it in the truck.
And we put the birds in the back of the truck.
Make sure you watch the birds.
Oh, you want me to stay in here? BUDD Y: Yeah.
Put the birds by your feet over there.
Be nice to the birds.
We'll be there shortly.
All right, see you later.
Youse okay? Are you sure? Okay.
Be good, okay? Good birdies.
They alive? -Yeah.
-All right.
Watch.
There's steps.
Once we get to the venue, we got a lot to do.
I mean, I got to actually assemble this cake there.
Think it looks great.
They're really gonna like this.
Now, usually, at this point, we leave, but we got to stay here because of the birds.
Aww! Oh, my goodness! [ Laughs .]
We got a little surprise.
Now, you know, this is the big event.
We open the doors, and we put the doves inside the cake.
You can't eat the birds! [ Laughter .]
BUDD Y: And then it was time for them to release the doves.
[ Drumroll .]
Come on, little guys.
Come on! I can't get them out.
[ Laughter .]
They're perfectly happy! That's all right.
BUDD Y: You need help? So, me and Danny go over and we help the bride and groom release the doves.
Get out of there! [ Laughter .]
They don't want to listen.
Come on.
Nice and easy.
[ Cheers and applause .]
One, two, three, go! [ Cheers and applause .]
And what a great thing to watch those birds fly into the air.
[ Cheers and applause .]
You know, it was very symbolic of my parents.
[ Crowd cheering .]
ALESIA: It was fabulous.
I mean, it really was.
It was totally unexpected and great -- you know, the reaction on everybody.
The cake was exactly what I wanted, plus birds.
BUDD Y: At the end of the day, it was a very happy ending.
The couple lived happily ever after, and so did our other lovebirds -- the doves -- as they went back home to the pet shop.